Red-Cooked Pork Knuckle
Hong shao zhu ti – a whole pork knuckle braised low and slow in a deep red soy sauce, served […]
Over 60 Minutes
Eight Treasure Chicken
Ba bao ji – a whole chicken stuffed with a fragrant mix of mushroom, sausage, and nuts, a banquet centerpiece
Lion’s Head Meatballs
Shi zi tou – oversized, tender pork meatballs braised with napa cabbage, named for their resemblance to a lion’s head
Peking Duck with Egg Crepes
The centerpiece of any Chinese banquet – lacquered, crackling duck skin carved tableside and wrapped in thin egg crepes with
Black Bean Spare Ribs
Cantonese dim sum-style ribs, steamed with fermented black beans, garlic, and chili until fall-off-the-bone tender. About This Dish This is
Salt Baked Chicken
A Hakka classic – a whole chicken cooked inside a bed of hot salt, resulting in exceptionally moist, deeply seasoned
Red Braised Pork Belly
Hong shao rou – Shanghai’s iconic braise, pork belly cooked low and slow in soy, wine, and spice until deeply
Beef Brisket Noodle Soup
Hong Kong’s favorite noodle soup – five-spice braised beef brisket in a deep, clear broth, served over shirataki noodles. About
Watercress & Pork Rib Soup
A clear, nourishing Cantonese soup of pork ribs and peppery watercress, simmered low and slow with goji berries. About This
Sichuan Beef Tendon Soup
Slow-braised beef tendon in a numbing, fragrant Sichuan peppercorn and chili broth, rich and naturally low-carb. About This Dish Beef